About
Cabbage (Brassica oleracea var. capitata) is a leafy cruciferous vegetable cultivated and consumed worldwide, eaten raw, cooked, or fermented (e.g., sauerkraut, kimchi). It is valued nutritionally for its high content of vitamins C and K, dietary fiber, and bioactive phytochemicals including glucosinolates, anthocyanins, and phenolic antioxidants.
Safety summary
Cabbage is broadly safe and nutritionally beneficial for the general population, with scientific evidence supporting antioxidant, anti-inflammatory, and glucose-regulatory properties. It contains glucosinolates that can be hydrolyzed to goitrogenic compounds (goitrin, thiocyanates), which may impair thyroid hormone synthesis in individuals with iodine deficiency or pre-existing thyroid conditions; adequate cooking (e.g., steaming at 80–100 °C for ~4 min) substantially reduces goitrogenic potential. No acceptable daily intake (ADI) is established, as cabbage is a whole food with a long and safe history of human consumption.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Regulated as a whole fresh vegetable under the Australia New Zealand Food Standards Code; no additive classification or intake ceiling applies.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Freely sold as a fresh vegetable under EU General Food Law (Regulation EC 178/2002); no specific maximum limit or food-additive approval required. EFSA has not issued a restriction on cabbage consumption.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Recognized as a fresh vegetable under FSSAI food standards; no specific additive classification or intake limit applies.source |
| FDA (Food and Drug Administration) (United States) | Approved | Cabbage is a whole fresh produce item regulated under FDA Produce Safety Rules (21 CFR Part 112, FSMA); it is not classified as a food additive and carries no additive-specific restriction or ADI.source |
Who should approach with care
Research citations
- 1PubMed. Do Brassica Vegetables Affect Thyroid Function? A Comprehensive Systematic Review, 2024. pmc.ncbi.nlm.nih.gov
- 2PubMed. Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables, 2023. pmc.ncbi.nlm.nih.gov
- 3PubMed. Cabbage (Brassica oleracea var. capitata): A food with functional properties aimed to type 2 diabetes prevention and management, 2021. pubmed.ncbi.nlm.nih.gov
- 4PubMed. Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of Caenorhabditis elegans, 2021. pubmed.ncbi.nlm.nih.gov
- 5PubMed. Concentrations of thiocyanate and goitrin in human plasma, their precursor concentrations in brassica vegetables, and associated potential risk for hypothyroidism, 2016. pmc.ncbi.nlm.nih.gov
- 6PubMed. Cabbage (Brassica oleracea L. var. capitata) phytochemicals with antioxidant and anti-inflammatory potential, 2014.